【推荐3】At the Abu Dhabi Special Games in 2019, Li Xiang won two golds, four silvers and a bronze. Li Xiang is 15. But his _________ age is 5 to 6 because the teen suffers from Down’s Syndrome, causing his physical and mental retardation(迟缓). Yet he proved to be a _________ at the Special Olympics World Summer Games.

When Li was diagnosed (诊断) with the _________ soon after his birth, it was for his family the end of the world. _________, when Li was 10, Chinese Olympic _________ champion Li Xiaopeng visited the school where Li Xiang was and _________ for those special students there. The act made Li Xiang _________ to gymnastics. He was determined to become an Olympic _________ like Li Xiaopeng, which brought a _________ of hope to his family.

It was not easy for a __________ child to practice gymnastics. Li __________ from coordination(协调) and __________ problems and was very sensitive when facing failure. However, with the __________ of his coach and parents, in 2015, at the age of 11, Li Xiang __________ his first Special Olympics as one of the youngest competitors. He __________ a gold, two silvers and two bronzes.

“Though years of sports haven’t improved Li Xiang’s __________, I can feel his progress in life, in self- discipline and in __________ with other people,” his mother said. It is difficult for people to __________ the hardship Li Xiang’s family has suffered to __________ up their special child and their happiness on seeing the progress he has achieved so far.

“I __________ sports. It makes me feel happy and energetic,” Li Xiang told reporters after his events.

【推荐1】How many times have you complained about airline food being tasteless? New research suggests that, to a large degree, the reason for the “bad food” might just be a change in our ability to perceive taste.

The Fraunhofer Institute, a German research organization, conducted a study on why a dish that would be perfectly ________ in a restaurant would seem unattractive while in the air. In a mock aircraft cabin, researchers tried out ingredients at both sea level and in a pressurized condition.

The air inside an airplane cabin is 15 percent drier than the air that we would ________ breathe while on the ground. In an environment like this, our powers of smell begin to drift away. ________ actually starts to deteriorate the moment we step on a plane. The situation worsens once the airplane begins to climb. In this situation, our nasal cavities swell (肿胀). The swelling messes with our taste buds, making food taste less ________. You know how dining in such conditions can be like if you have ever tried to eat while you are suffering from a cold or the flu. Research has also shown that the lower temperature and air pressure inside of an airplane can make it harder to detect aroma. These airborne molecules (空中的分子), by ________ the nose’s sensory cells, play an important role in the process of tasting.

________, vibrations from the air striking the hull (机身), as well as the roaring of the plane’s engines and the winds outside of it, collectively produce a rather constant “________”, which is equivalent to city traffic. Researchers have found that loud noises ________ our ability to appreciate sweet flavors.

All that being said, “bad food” can’t be blamed solely on the in-cabin conditions. Preparing and serving tasty food for passengers above the clouds is no ________ task. All meals must be cooked on the ground, which demands that the food be robust (味道浓郁的). Such ________ for mass production definitely ties down the chef’s hands.

【推荐3】Insects are everywhere. Insects pollinate (给……投粉) crops, remove waste from the environment and eat _________ insects like mosquitoes. But insects can also destroy crops, _________ buildings and spread disease. With that in mind, it's easy to see just how _________ the work done by entomologists (昆虫学家) is.

Dr Christine Miller is an entomologist； whose _________ as an insect researcher at the University of Florida takes her around the world _________ insects both common and rare. She loves her job and wants to know why insects do what they do and how they make the _________ healthy by becoming food for other animals or breaking down waste.

Miller's interest in insects started when she was young, collecting insects and surprised at their unique _________. Miller attended Wesleyan University, where she at first joined a research laboratory studying plants. She soon realized insects were “more interesting and powerful”.

“Insects are an important part of our world,” Miller says. “If we want to _________ our growing population, we need to _________ to deal with insect pests. For example, right now armyworms are spreading through Africa ____________ corn. There is real ____________ that if we don't figure out how to stop them, that important crop will be ruined and people will starve.”

Because much of their work is done outside, entomologists face certain ____________. There is always the risk of being attacked by insects or ____________ an insect-borne illness. Moreover; entomologists are not always ____________ around insects. Miller admits to being scared of maggots (蛆).

“That's something I haven't been able to ____________,” she says with a laugh. “They make me as sick to my stomach as anyone else.”